No Bake Cranberry Grand Marnier Cheesecake

Creamy cranberry delish...

Creamy cranberry delish…(Photo by KLC Studios)

Wondering what to do with the cranberries you have leftover from the holidays?  Look no further!  This recipe is one of my favorite desserts year round.  Bonus– no sugar and no gluten… Just don’t call it a “diet dessert” cuz it doesn’t taste like one!

Low-carb Cranberry Cheesecake

Low-carb Cranberry Cheesecake


    For the crust
  • 2 c. almonds
  • 1 stick butter
  • 1 tsp. cinnamon
  • For the filling
  • 1 8 oz. package of full-fat cream cheese
  • 1 medium tub sugar-free Cool Whip
  • ¼ c. Truvia
  • ½ tsp. almond extract
  • 1 tbsp. Grand Marnier liqueur
  • For the cranberry topping
  • 1 c. water
  • ¼ c. Grand Marnier
  • 12 oz. fresh cranberries
  • Juice from ½ lemon
  • Juice from ½ orange
  • ½ c. Truvia
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • ½ tsp. cloves


    For the crust
  1. Place almonds in a food processor for about 1 minute until ground.
  2. Melt butter and combine with ground almonds and cinnamon.
  3. Press into a springform pan or pie plate. (Optional: If you prefer toasted almonds, bake crust at 350° for 10 minutes.)
  4. For the filling
  5. In a mixer, blend cream cheese and Cool Whip.
  6. Bring both to room temperature and mix with Truvia, almond extract, and Grand Marnier.
  7. Spoon into pie crust. (Keep refrigerated until ready to serve, or keep in the freezer and take out an hour before serving.)
  8. For the cranberry topping
  9. Bring water and Grand Marnier to a boil with cranberries. Add lemon and orange juices, Truvia, and spices.
  10. Simmer on low until reduced by about half (15-20 minutes).
  11. Put cranberry mixture in fridge to thicken (about 30 minutes).
  12. Top onto cheesecake.
  13. Grab a fork and dig in!

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Photo by KLC Studios


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